Lè French onion soup

Everybody loves French onion soup. But I’ve always thought it was a bit too salty or that it maybe had a bit too much cheese. So, the only way to know for sure if you really like something is to find a really good recipe and make your own.

Nabol was up for the challenge and researched different recipes until he created his own interpretation.

Lè French onion soup – Ingredients

3 Large onions, sliced (serves 3)

2 Sprigs of fresh rosemary

2 Sprigs of fresh thyme

A piece of twig

1 Small baguette, cut into slices

1-2 Cups of Gruyere or Fontina cheese

Salt and pepper to taste (a pinch will do)

2 Tablespoons of flour

1 Tablespoon of butter

2 Tablespoons of olive oil

Beef stock or vegetable stock (about half a litter)

2/3 Cup of French white wine

In a large pot, melt butter in the olive oil. Cook the onions until well caramelized, stirring occasionally. Season with salt and pepper, and add the flour. Mix well.

Tie the herbs together and throw in with the onions. Cover the onions with stock and add the wine. Cook for about 30 minutes or until it thickens a bit.

Pour the soup into oven save bowls with a thin slice of bread that covers the soup. (Use two is needed.) Then, cover with cheese and bake at 400 degrees until cheese is golden.